I am sure it has been said before in this thread but given the time of year I would like to promote the roll and cut sugar cookies. The dough is so easy to work with and the cookies are delicious. I made a bunch of dogs and cats and kittens a few days ago and still have half the dough in the fridge to make more tomorrow.

Thank you for the recommendation. I just bought some beautiful snowflake cookie cutters, and I was wondering what cookie dough to use. Usually I read about cookie doughs that are great for cutters, but no mention about the taste. I am not big on decorating though...would you recommend a plain white icing that will dry quickly and be thin, where I can sprinkle some big crystal sugar?

The gingerbread is also great with cookie cutters and is delicious!

_________________"I'd rather have dried catshit! I'd rather have astroturf! I'd rather have an igloo!"~Isa

"But really, anyone willing to dangle their baby in front of a crocodile is A-OK in my book."~SSD

I bought VCIYCJ for the Kindle app on my iPad and made the Oatmeal Raisin Cookies tonight, since they're my favorite cookie. I'm happy to report that maybe I *can* bake vegan cookies that turn out good and taste yummy. ;) I scooped the flour directly with the measuring cup this time. :P

I have a question about the peanut butter pillows. Is it preferable to use the kind of natural peanut butter that has to be stirred? I noticed that my grocery carries Jif natural (no stir) as the kind you have to stir (and some of the ones you have to stir don't say "natural"). I've made these before with regular Peter Pan and they were good; but, since I'm making them for Christmas gifts, I want to have the best possible results. Advice would be appreciated.

I made the peanut butter agave cookies (can't remember the exact name) with the choc chip option. They are really good! They do have a biscuit-y texture as described. I didn't have brown rice syrup so I just added a little more agave. I'm sure they're better with the brown rice syrup but they're awesome without. I felt better making them instead of the reg choc chip cookies, they taste healthier but not in a bad way. I'll have my fill of vegan cookies soon enough! Just needed something and they were perfect.

Zinnia, I made the peanut butter pillows using Trader Joe's natural, unsalted creamy peanut butter, which definitely had to be stirred when I opened it. I also cut back the oil in the cookie dough by about 2 tablespoons, as others in this thread had advised. My cookies turned out perfectly! Not greasy or anything. If your peanut butter is on the saltier side, you may want to reduce the salt in the dough by just a little. Since my pb was unsalted, I added a pinch of salt and it worked great.

Pignoli almond cookies (p. 73). Almond paste is very hard to come by in Europe so I subbed it with marzipan (high % almond content) even though the recipe says not to and it tastes great. This recipe is definitely a keeper.

i ordered this cookbook, i can't wait for it to arrive! in the meantime i have my copy from the library to use!

i always spoon my flour into my measuring cup and level off, but i remember isa and terry's disclaimer in the beginning that they are scoopers ;) it was so weird to do it that way but those mexican hot chocolate snickerdoodle cookies were perfection!

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

How are the sugar cookies? I am really craving a simple, chewy sugar cookie. I've never found one that totally thrilled me.

I have tons of EB in the fridge, so I guess it's cookie time!

just a page or two back on this thread someone posted how great they are, specifically the roll-out sugar cookies, i think that's the recipe title. i will definitely be making those using xmas cookie cutters soon!!

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

Everyone raves about the Mexican Chocolate Snickerdoodles, so I made them recently and they are delish. One question, though: mine came out very hard and crunchy. Is that normal? I was envisioning more of a soft, regular snickerdoodle texture and I didn't get that. Still yummy though!

You probably over baked them. I've done that before. They're still delish when they come out crunchy like a ginger snap, but they should be chewy with crispy edges. take em out a minute or two earlier nex time.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

Thinking about substituting Biscoff cookie spread for peanut butter in the Peanut Butter Chocolate Pillows to make a nut-free version.My fear is that the Biscoff won't hold up like the peanut butter does and just liquify in the center of the cookie.Also does this sound gross?

people have done this before! it sounds delish. my worry would be adding more powdered sugar to biscoff, which is so sweet already, but if you didn't, it wouldn't be thick enough in the middle. so i don't know how to deal with that unless you did half PB half biscoff.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

people have done this before! it sounds delish. my worry would be adding more powdered sugar to biscoff, which is so sweet already, but if you didn't, it wouldn't be thick enough in the middle. so i don't know how to deal with that unless you did half PB half biscoff.

Oh yeah, that might be pretty sickeningly sweet.Perhaps something like sunflower butter or soy nut butter would be a better sub.

My New Years resolution is to get good at baking vegan cookies, so I bought this cookbook to get me started. I made the peanut butter chocolate pillows and I cannot describe how much I love them. Holy shiitake! I want to bake my way through this book, but then it seems like I won't get to make this again soon enough. Oh, what a conundrum.